Prepare the curry paste by mixing all the ingredients until you get a smooth paste without lumps. Put the soya chunks in a large container and cover with hot water. Leave to soak for 15 minutes, then drain and set aside. In a large pot heat a little oil, fry the onion, then add the chopped pepper and soya chunks. Add 2 tablespoons of curry paste and mix well. Finally, add the tin tomatoes, potatoes, peas and chickpea flour. Season with salt and add a bit of water to facilitate the cooking of the potatoes. Cover and cook for about 15 minutes or until the potatoes are cooked through. Decorate with parsley or chopped cilantro and a squeeze of fresh lemon.

Chickpea Flour Cake

Ingredients

450gr chickpea flour

2 cups of water

50ml extra virgin olive oil

2 potatoes

some cherry tomatoes cutted in half

1 leek

1 red pepper

1 tsp bicarbonate of soda

salt and pepper to taste

With a fork, stir together the chickpea flour with water and oil. Get a batter without lumps and not too runny. Add the chopped vegetables, salt, pepper and baking soda. Pour into a greased baking dish and bake at 180C for about 45 minutes or until browned on the surface.